The other day I made brunch for a good friend of mine, who I met while I lived in Dallas. It has been 6 years since we lived in the States. Time does fly! And the funny thing is, we now both live in Amsterdam. For old time’s sake, I wanted to make an American style brunch! This skillet brownie is what I made for dessert.
I love the combination of passion fruit and dark chocolate. I like adding passion fruit to desserts because it adds a nice tanginess which cuts out the sweetness a bit. For Valentine’s Day I also made this combination to surprise my hubby. I made a chocolate soufflé with a passion fruit – white chocolate ganache center. You can find this recipe by clicking here.
Once the brownie is baked, you could wait for it to cool down and slice it into pieces. But the fun part of making it in a skillet is just grabbing some spoons and digging in while it is still hot! Just make sure to be careful so you don’t burn your tongue. The day I wanted to make it, I couldn’t find fresh passion fruit. So I went to a Brazilian store called Finalmente Brazil, and bought frozen passion fruit pulp there. I love that store because they sell frozen exotic fruit pulp which can be hard to find here.
This recipe is enough for a 23cm skillet, but you can also make it on 22cm square baking pan.
For the brownie:
115gr of dark chocolate, chopped
½ cup of sugar
½ teaspoon of vanilla extract
¼ cup plus 1 tablespoon of all-purpose flour
1 tablespoon of cocoa powder
Pinch of salt
For the passion fruit swirl:
200gr of cream cheese
3 tablespoons of the passion fruit pulp reduction (if you buy the frozen pulp it is 200gr, if you use fresh passion fruit, use 10 units)
1/3 cup plus 1 tablespoon of powdered sugar
First reduce the passion fruit pulp in a pan over medium heat until it becomes very thick. If you don’t want to or can’t get the frozen passion fruit pulp, you can get about 10 fresh passion fruit. Blend the pulp with the seeds, then pass them through a sieve and then reduce the liquid in a pan until you get about 3 tablespoons of a concentrated thick pulp. It should have a syrup-like consistency.
Transfer 3 tablespoons of the reduced pulp into a medium bowl. Add the cream cheese and mix until combined, then slowly add the powdered sugar. You can use an electric mixer to do this or just whisk it by hand. Set aside.
Preheat the oven to 180C/350F. If you are using a skillet, grease it with some vegetable oil or butter and then dust the skillet with some cacao powder or flour. If you are using a baking pan, just line it with parchment paper (this makes cleaning up later a bit faster).
To make the brownie, put the chocolate and butter in a small bowl and melt it in the microwave. I do it with 30 seconds intervals, stirring in between, until it has all melted. Allow it to cool for a few minutes.
In a medium bowl, whisk the eggs with the sugar and vanilla. Then add the chocolate and mix. Finally add the flour, cocoa powder and salt. Mix until it is all combined. Pour the batter into the prepared skillet or tray. Using a spoon, add the cream cheese mixture on top of the brownie batter. Then grab a knife and swirl it around the batter to make swirls.
Bake for 30 to 35 minutes. It is the nicest while it is still warm and the cream cheese part is still a bit gooey. So just dig in as soon as it comes out of the oven!